Prepare Food in accordance with current Federal, State and Local Standard guidelines and regulations with Beaumont’s policies and procedures and standards set by the Executive Chef.

• Must be able to read, write and speak English.

  Must be able to follow written and order instructions.

  Practice kitchen safety always when using knives and all equipment.

  Possess the ability to work independently and make good decisions when circumstances warrant such actions.

  Must be able to cook large quantities and a variety of food.

  Must possess appropriate skills to effectively work in the Grill Room, Main Kitchen and Health Center Kitchen.

  Must be respectful of the Resident, Staff and Management.

  Maintain the care of use of supplies, equipments, and cleanliness of work area and follow all sanitation requirements.

  Report any broken down of standards to the Executive Chef or Sous Chef in a timely manner.

  Must be willing to participate in in-services, continuing education programs, staff meetings as set forth by the Executive Chef.

  Ability to work and have fair understanding of all technical knowledge to work in the Main Kitchen, Grill Room and Health Center Kitchen.

  Must be familiar with Beaumont’s Employee Handbook and department break time policies.

  Have Knowledge of vendors and par levels of all menu items.

   

  Beaumont Retirement Services, Inc is an equal opportunity employer & affords equal opportunity to all applicants for all positions without regard to race, color, religion, gender, gender identity, national origin, age, disability, pregnancy, veteran status, or any other status protected under local, state, or federal laws.
  
  We are fully vaccinated community. We comply with any federal/state mandated regulations regarding covid vaccination.